German Heritage Fruit Delight: Amish Schnitzbrodt Recipe

Schnitzbrodt (German Fruit Bread) Recipe 🍞

Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours
Servings: 40
Yield: 4 loaves
Calories per serving: 219.1
Rating: ⭐⭐⭐⭐⭐

Description:

This delightful Schnitzbrodt recipe is a cherished find from an old Amish community cookbook, dedicated to preserving Hermann, Mo’s German Heritage. Bursting with soaked dried fruits and warm cinnamon, this German fruit bread is a sweet treat perfect for brunches, weeknights, or festive gatherings like Christmas. While it requires a bit of patience, especially with the overnight fruit soaking, the result is well worth the wait!

Ingredients:

Instructions:

1. Prepare the Fruits:

   • Cover mixed dried fruit and apples with boiling water in a saucepan.
   • Let them soak overnight for maximum flavor infusion.

2. Morning Prep:

   • The next day, cook the soaked fruits until they are soft (about 15 minutes).
   • Drain the fruits well using a colander.
   • Chop or cut up the softened fruits into bite-sized pieces.

3. Activate the Yeast:

   • In a small bowl, soften the dry yeast in lukewarm water.
   • Add 1 tablespoon of sugar and let it stand for about 10 minutes until it becomes frothy.

4. Make the Sponge:

   • Combine the activated yeast mixture with milk in a bowl.
   • Add 1 ½ cups of flour to create a sponge.
   • Set it aside until bubbles form and break on top.

5. Prepare the Dough:

   • In a separate large mixing bowl, cream together butter and 1 cup of sugar until light and fluffy.
   • Mix in the beaten eggs until well combined.
   • Add the sponge mixture along with the chopped fruits, salt, cinnamon, raisins, currants, and nuts.
   • Gradually beat in 3 cups of flour until a sticky dough forms.

6. Knead the Dough:

   • Divide the dough into quarters.
   • Take out ¼ of the dough at a time and knead it on a floured surface.
   • Add enough flour to keep the dough soft but not sticky.
   • Repeat this process with the remaining dough portions until they are all kneaded.

7. Let it Rise:

   • Lightly oil a clean bowl.
   • Place the dough in the bowl, turning it to coat with oil.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Allow the dough to rise in a warm, draft-free place until it doubles in size.

8. Shape the Loaves:

   • After the dough has risen, gently deflate it by kneading lightly.
   • Divide the dough into 4 equal portions.
   • Shape each portion into a loaf and place them in greased loaf pans.

9. Final Rise and Bake:

   • Cover the pans and let the dough rise again until doubled in size.
   • Preheat the oven to 400°F (200°C).
   • Bake the loaves in the preheated oven for 10 minutes.
   • Reduce the heat to 350°F (175°C) and continue baking for an additional 45 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

10. Cool and Enjoy:

    • Remove the loaves from the oven and let them cool in the pans for 10 minutes.
    • Carefully transfer the loaves to a wire rack to cool completely before slicing.
    • Serve slices of this delightful Schnitzbrodt (German Fruit Bread) with a slather of butter, a cup of coffee, or as a sweet treat any time of day!

This traditional Amish recipe yields 4 loaves of delicious fruit bread, perfect for sharing with loved ones or storing for a cozy homemade snack. With its warm spices and plump fruit pieces, each slice is a delightful taste of German heritage and a labor of love from your kitchen to the table! 🌟